African Fish and Celery Tagine (Hut Bil Karfas) Recipe
Serves/Makes: 6 - 8
Ingredients:
- 4 pounds sea bass or bream fillets
- 1 pound celery stalk
- 2 cloves garlic
- Salt and pepper to taste
- 2 teaspoons paprika
- 1 teaspoon cumin
- Saffron to taste
- 1/2 teaspoon cayenne
- 3 tablespoons olive oil
- bream or bass fillets
- Juice from 1 lemon
- 12 ounces tomatoes, chopped
- 1 tablespoon parsley, finely chopped
- Mix garlic, salt, spices and oil in spice grinder.
- Cut slashes in the fish. Rub the mixture into the fish, pressing well into the slashes.
- Lay the fish on a plate and cover with remaining mixture. Marinate for 1 hour.
- Preheat oven to 375°F. Cut the celery into 2-inch chunks. Arrange in a single layer in a baking dish.
- Put the fish on the celery. Cover with tomatoes, lemon juice and parsley.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for 15 more minutes.
Comments:
This recipe for African Fish and Celery Tagine (Hut Bil Karfas) serves/makes: 6 - 8
Main Ingredient: Bass
Preparation Method: Baked
Cuisine: African
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